A standing rib roast is like the Louboutin of roasts: stunning, special, and really pricey. So, when you're gonna make it, it better be exceptional. As in fig glazed port wine fabulous exceptional. There is no doubt this Standing Rib Roast with Port Fig Glaze recipe will make it a stand out!
2tablespoonsfresh thyme leavesroughly chopped plus 3 sprigs for roasting
6mediumgarlic clovesroughly chopped
1tablespoonkosher saltplus more for seasoning
2teaspoonsfreshly ground black pepperplus more for seasoning
For The Roast:
1(3 to 4) ribstanding rib roast(about 8 pounds)
For The Fig Port Glaze:
2tablespoonsunsalted butter
1/2mediumyellow onionroughly chopped
2cupsruby port
1cuplow-sodium beef broth
1cupfig jam
Instructions
Make The Rub: Combine the oil, thyme, garlic, salt, and pepper in a bowl and stir to combine. Pat the roast dry with paper towels then rub the herb mixture all over the roast; set aside at room temperature for 1 hour.
While roast rests, heat oven to 450°F and arrange rack in lower third. Place roast, bone-side down, in a roasting pan, and roast until the meat is browned, about 25 minutes. Meanwhile, make the sauce.
Make the Fig Port Glaze: Melt butter in large saucepan over high heat. When it foams, add onion, season with salt, and cook until softened. Add port, broth, jam, thyme, and pepper, and bring to a boil. Boil until reduced to 1 1/4 cups, about 15 to 20 minutes. Strain, pressing on solids to extract as much liquid as possible, and discard solids. Reserve half the reduction for serving and half for the glaze.
Reduce the oven to 350°F, and continue to cook the roast. Brush the roast with the glaze every 15 minutes and roast until the internal temperature registers 120°F to 125°F for rare or 130°F to 135°F for medium-rare, about 1 more hour.
Serve The Roast: Remove roast from oven and transfer to a cutting board. Cover loosely with aluminum foil and rest for 15 minutes. Remove kitchen string, cut meat off the bones, and carve against the grain into slices. Transfer to a platter and serve sauce on the side.